coconut cream scones

Midway through my stovetop espresso ritual, I discovered the unthinkable – I had accidentally purchased decaf espresso (may it never be!). I gritted my teeth (think the emoji) and rummaged through my baking supplies for a pack of instant espresso…thankfully my tendency to keep the pantry well stocked saved the day. After that ordeal, I needed all the coffee with a side of coconut cream scones.

Inspired by my cream scones, these coconut cream scones are dairy-free and vegan, yet equally soft and light thanks to rich and creamy coconut milk. Infused with toasted coconut and lime zest, these scones make blissful breakfast dreams. With a tangy lime drizzle and sprinkle of toasted coconut chips, even the most off-course mornings look much brighter.

Ingredients

Scones

Glaze

1/2 cup powdered sugar, sifted

1/8 tsp salt

1 tsp lime zest

1 1/2 tsp lime juice

2 Tbsp full fat coconut milk

2–3 drops pure coconut extract

3 Tbsp toasted coconut chips

Instructions

Line two rimmed baking sheets with silicone mats or parchment paper. Place sugar, toasted coconut, and lime zest in a food processor and pulse for 1 minute. Whisk together coconut-sugar, flour, baking powder, and salt in a medium bowl. Combine coconut milk and coconut extract; drizzle over flour mixture and fold in just until flour is incorporated and a shaggy dough forms.

Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 6 wedges; pull the wedges slightly apart, leaving an inch between them. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.

Bake for 16 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool. For the glaze, whisk together powdered sugar, salt, lime zest, lime juice, coconut milk, and coconut extract in a small bowl. Drizzle glaze over scones and sprinkle with toasted coconut chips.

Notes

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with coconut milk and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Nutrition

Calories:248

Carbohydrates:40

Did you make this recipe?

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Don’t hesitate to make these! So, so delicious! Wonderful recipe and so simple. Mine turned out perfect. (I cheated slightly and just used toasted shredded coconut on top instead of coconut chips) After making these, I immediately signed up to receive your emails, all your recipes look outstanding!